Last summer, as Tanda’s garden was exploding with fresh produce, I sat down to a farm side dinner and on my plate was the most beautiful burger I’d ever seen – and tasted. This burger is bursting with flavor and the cabbage bun offers an unexpected crunch and freshness. It has become a staple in our household, and it never disappoints. Friends and family alike are blown away that a burger can be this good without a bun.
For the Burgers
1 lb grass-fed ground beef
4 green cabbage leaves
2 cups assorted microgreens
2 slices pasture raised bacon
2 slices fresh tomato
2 tbsp thinly sliced red onion
½ an avocado
Cheese optional
Salt and pepper
Form ground beef into 2 burger patties and season liberally with salt and pepper. Cook burgers on a hot skillet or grill to temperature of your choosing. Cook two slices of bacon on a hot skillet. Assemble the cabbage leaves as a bun and top with microgreens, tomatoe, onion, avocado, bacon and the burger. Enjoy!
The Sauce
½ cup avocado or extra virgin olive oil-based mayonnaise
¼ cup ketchup
2 tbsp mustard
Splash of pickle juice
2 dill pickle spears, chopped
Salt and pepper to taste
Combine in a bowl and top burgers with lots of sauce!
